Save Succulent pulled pork slow-cooked and finished over open flame, tossed in smoky BBQ sauce, and piled high on toasted buns. Perfect for a hearty, rustic dinner with vibrant herb notes and a touch of fire-charred flavor.
This recipe delivers tender, juicy pulled pork infused with smoky spices and complemented by fresh herbs I personally love the mix of textures from the toasted buns and coleslaw optional for added freshness
Ingredients
- Pork & Marinade: 1.5 kg (3.3 lbs) boneless pork shoulder, 2 tbsp olive oil, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 2 tsp kosher salt, 1 tsp black pepper
- Cooking Liquid: 250 ml (1 cup) apple cider or apple juice, 80 ml (1/3 cup) chicken broth, 2 tbsp Worcestershire sauce
- BBQ Sauce & Herbs: 240 ml (1 cup) smoky barbecue sauce, 2 tbsp fresh parsley chopped, 1 tbsp fresh chives chopped, 1 tbsp fresh thyme chopped
- Sandwich Assembly: 6 brioche or rustic sandwich buns, 1 small red onion thinly sliced, 1 cup coleslaw (optional), 2 tbsp butter (for toasting buns)
Instructions
- Step 1:
- In a small bowl combine smoked paprika cumin garlic powder onion powder thyme oregano salt and pepper Rub the pork shoulder all over with olive oil then with the spice mixture
- Step 2:
- Place the pork in a slow cooker or Dutch oven Add apple cider chicken broth and Worcestershire sauce Cover and cook on low for 6 hours or until pork is very tender and shreds easily
- Step 3:
- Preheat a grill or large cast-iron skillet over high heat
- Step 4:
- Remove the pork from the cooking liquid shred with two forks and toss with half the BBQ sauce and chopped fresh herbs
- Step 5:
- Place the shredded pork in a grill basket or directly on the skillet Sear for 3 5 minutes stirring occasionally until the pork develops crispy fire-kissed edges
- Step 6:
- Meanwhile butter the inside of each bun and toast on the grill or skillet until golden
- Step 7:
- Pile the pulled pork onto toasted buns Drizzle with additional BBQ sauce top with red onions and coleslaw if desired Serve immediately
Save Sharing these sandwiches always brings the family together around the fire with laughter and satisfied appetites
Notes
For a spicier kick add 1/2 tsp cayenne pepper to the rub or serve with pickled jalapeños Use gluten-free buns for a gluten-free option Pair with a crisp lager or a zesty rosé
Required Tools
Slow cooker or Dutch oven Grill or large cast-iron skillet Mixing bowls Grill basket optional Tongs Knife and cutting board
Allergen Information
Contains Wheat (buns) Soy (Worcestershire sauce and some BBQ sauces) May contain Egg Dairy (buns and butter) Always check labels if serving those with allergies
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Enjoy this flavorful pulled pork sandwich that brings homestyle comfort with every bite
Recipe FAQ
- → What cut of pork is best for this dish?
Boneless pork shoulder is ideal due to its fat content and tenderness when slow-cooked.
- → How does finishing the pork over an open flame affect flavor?
Grilling adds a fire-kissed, crispy texture and enhances smoky notes, balancing the tender meat.
- → Can I prepare the pork without a slow cooker?
Yes, using a Dutch oven and cooking low and slow in the oven can produce similar results.
- → What herbs complement the smoky barbecue sauce?
Fresh parsley, chives, and thyme add vibrant herbal freshness to balance rich flavors.
- → How should the buns be prepared for best texture?
Butter the buns and toast them on a grill or skillet until golden for a crispy, flavorful base.
- → Are there options to adjust spiciness?
Adding cayenne pepper to the rub or serving with pickled jalapeños brings a spicier kick.